Vanilla or Chocolate Ice Cream

Mix well together 1 cup sugar, 1 tablesp flour and 1/2 teasp salt, then add 1 beaten egg, and very gradually 2 cups hot milk. Cook in a double boiler 20 minutes, stirring constantly, and when cold add 1 qt cream (thin), and 2 tablesp vanilla extract. The mixture should be nice and smooth, like custard, but should it happen to curdle, it will not show after freezing, nor affect the taste. Freeze. For chocolate ice cream use only 1 tablesp vanilla, and add 1 or 1 1/2 squares of bitter chocolate, or an equal quantity of cocoa. Ice creams should taste very sweet before freezing. For variety, when making vanilla ice cream, burn half the sugar (to make a caramel) and add it to the hot custard. Chopped nut meats added to vanilla ice cream is also nice.

Coffee Ice Cream

Scald together 1 1/2 cups milk and 1/2 cup freshly made, strong, black coffee, then gradually add this to 1 1/4 cups sugar mixed with 2 beaten eggs and a pinch of salt, stirring vigorously, and cook in a double boiler until thickened, then add, slowly and gradually, 1 qt cream, stirring constantly, and let stand on back of range about 20 minutes. Cool and freeze.

Pineapple Frappe

To 1 1/2 cups sugar add 2 cups water and boil 15 minutes, then add juice of 3 lemons and a fresh pineapple, shredded (or canned pineapple, but in that case use less sugar in the syrup). Remove from fire and stir in 2 cups cold water, and when cold, freeze, using equal parts of ice and salt. Other juicy fruits or berries can be used the same way.